What you'll need: 100g lean beef, cut into strips 1 garlic clove, finely chopped 20g fresh ginger, peeled and finely chopped 1 tsp sesame oil ½ red chilli, deseeded and finely chopped 80g tenderstem broccoli, roughly chopped 40g baby sweetcorn (or other baby veg) roughly chopped 150ml beef stock 2 tsp
What you'll need:
- 100g lean beef, cut into strips
- 1 garlic clove, finely chopped
- 20g fresh ginger, peeled and finely chopped
- 1 tsp sesame oil
- ½ red chilli, deseeded and finely chopped
- 80g tenderstem broccoli, roughly chopped
- 40g baby sweetcorn (or other baby veg) roughly chopped
- 150ml beef stock
- 2 tsp dark soy sauce
- 30g egg noodles
- 1 spring onion, sliced for garnish
Time: 15 minutes
Before you start frying, you’ll want your beef to marinate for a while. Take a shallow bowl, and put the beef inside with the garlic, ginger, chilli and oil. Mix together, and leave for 30 minutes for the flavours to combine.
Heat up a wok, and add the beef along with the garlic, chilli and ginger. Cook for 3-4 minutes, or until browned all over. Add the broccoli and baby veg, as well as the stock, and stir-fry for a further 5 minutes.
While you’re stir-frying your meat and veg, cook the noodles according to the pack instructions. Once cooked through, drain well, and chuck them into the wok as well, along with the soy sauce. Garnish with the spring onion, and serve piping hot.
This classic stir-fry dish deserves to be paired with a food-friendly wine such as the Konpira Maru 'Icarus' Cabernet Sauvignon 2017. This wine is a winner with family favourites such as this dish! Happy cooking!
There you have it -- a classic recipe for Beef Stir Fry!
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